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Zhengfang Xue

Showing results (1-10 of 4) with videos related to

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Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|March 27, 2026
Long-Tea-CLIP: An Expert-Level Multimodal AI Framework for Fine-Grained Green Tea Grading Across Five Sensory DimensionsYanqun Xu, Zhengfang Xue, Qing Luo, et al.
Foods (Basel, Switzerland)|January 25, 2025
Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic CompoundsJing Huang, Xuenan Zhang, Hang Yang, et al.
International Journal of Biological Macromolecules|November 25, 2025
Genome-wide computational screening and in vitro assays reveal a non-OBP chemosensory system in Botrytis cinerea responsive to plant triterpenoidsZhengfang Xue, Jiali Wang, Xinya Gu, et al.
International Journal of Biological Macromolecules|January 28, 2023
Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshnessGerui Ren, Ying He, Junfei Lv, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|March 27, 2026
Long-Tea-CLIP: An Expert-Level Multimodal AI Framework for Fine-Grained Green Tea Grading Across Five Sensory DimensionsYanqun Xu, Zhengfang Xue, Qing Luo, et al.
Foods (Basel, Switzerland)|January 25, 2025
Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic CompoundsJing Huang, Xuenan Zhang, Hang Yang, et al.
International Journal of Biological Macromolecules|November 25, 2025
Genome-wide computational screening and in vitro assays reveal a non-OBP chemosensory system in Botrytis cinerea responsive to plant triterpenoidsZhengfang Xue, Jiali Wang, Xinya Gu, et al.
International Journal of Biological Macromolecules|January 28, 2023
Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshnessGerui Ren, Ying He, Junfei Lv, et al.
Pageof 1